Best Curried Chicken Stew Recipes

CURRIED CHICKEN STEW

Steps:

• Heat oil in a large pan over medium heat. Add curry powder and turmeric; cook, stirring constantly, for 4 to 5 minutes. Add onion and garlic; cook until fragrant, about 2 minutes. Add chicken; cook until no longer pink in the center and the juices run clear, 7 to 10 minutes.
• Add tomatoes, potatoes, carrot, coconut milk, and tomato paste. Reduce heat to medium-low and cook until potatoes and carrots are tender and soup is thick, about 1 hour. Add chicken broth if soup is too thick for your liking. Season with salt and pepper.

CURRIED CHICKEN AND PEANUT STEW

Steps:

• In a large non-stick saute pan, sear chicken breasts on each side for 1 minute; set aside.
• In the same pan, saute shallot, celery and carrot in 2t oil on low for about 5 minutes or until softened.
• Sprinkle with curry powder; mix well.
• Slowly add beer and stir as curry begins to thicken.
• Remove from heat and set aside.
• In a 8qt stockpot, saute garlic in remaining 1t olive oil over med heat for 1 minute.
• Add chicken, bay leaves& tomatoes; cover& simmer for 20 minutes, stirring occasionally.
• Add curry mixture to the chicken and tomatoes, along with the chile pepper, parsley, and peanut butter/water.
• When all is well combined, add stock and simmer, covered, for 30 minutes.
• Remove bay leaves.
• Remove chicken breasts, cool (enough so that it can be easily removed from the bone) and dice the meat.
• Return chicken to stockpot.
• If desired, add sugar and cilantro.
• Taste, adjust seasonings, and serve.

CURRIED CHICKEN AND VEGETABLE STEW

Steps:

• Combine everything except lemon juice, salt, and cayenne in a slow cooker.
• Cover and cook on low for 5-6 hours.
• Season to taste with lemon juice, salt and cayenne.

COCONUT CURRIED CHICKEN STEW

Steps:

• Season chicken with salt, pepper, curry powder.
• Sear chicken in oil in 4-quart pot; cook until almost done.
• Remove chicken; pour out excess oil.
• Add butter to same pan; stir in flour.
• Stir in stock, cayenne pepper and tomatoes.
• Add honey, potatoes, bell peppers, onions, jalapenos and coconut milk.
• Return the chicken to the pot.
• Bring to a boil to finish cooking and thicken liquid.
• Put chicken in serving bowl.
• Ladle sauce on top.
• Garnish with cilantro.

CURRIED CHICKEN AND APPLE STEW

Steps:

• Heat oil in large pot. Add chopped apples & onion,cook until onions are soft. Add garlic and curry powder;cook for another 2 minutes. Add broth, spike, salt & pepper. Bring to boiling; reduce heat. Add carrots, celery, and squash rest of apples. Simmer, covered, 30 min, stirring occasionally. Heat cream cheese for approximately 30 seconds in microwave. Stir in chicken,cream cheese and cilantro. Serve with bacon topping if desired.

CURRIED CHICKEN AND APPLE STEW

Steps:

• Combine all ingredients except apples, sour cream, cornstarch, salt and pepper in a slow cooker.
• Cover and cook on low 5-6 hours, adding apples during the last 30 minutes.
• Combine sour cream and cornstarch and stir into stew. Cook for 2-3 more minutes.
• Season to taste with salt and pepper.

CURRIED CHICKEN STEW

Steps:

• 1. Trim excess skin and fat from chicken. In a 12-inch skillet cook chicken, skin side down, in hot olive oil for 8 minutes, or until browned. (Do not turn thighs). Remove from heat; drain and discard fat.
• 2. In a slow cooker combine carrots and onion. In a bowl, whisk together half of the coconut milk and the curry paste; pour over carrots and onion (refrigerate remaining coconut milk). Place chicken, skin side up, on vegetables. Cook on HIGH for 3 1/2 to 4 hours, or on LOW for 7 to 8 hours.
• 3. Remove chicken to platter. Skim off excess fat, then stir in remaining coconut milk. Top each serving with your choice of pistachios, raisins, cilantro, and/or crushed red pepper flakes. Enjoy!